One Pot Chicken Curry

Hello and welcome to Sunday Supper on Djalali Cooks! Today’s recipe is so perfect for a chilly winter day. This One Pot Chicken Curry is flavorful and rich, thanks to whole milk yogurt and a mix of yellow curry powder and garam masala. While this dish is pretty quick to prepare, it will fill your kitchen with the comforting aroma of curry – which on a cold winter day, is satisfying and warming to your senses. This is one of my favorite chicken and rice dishes, so let’s get to it!

The Prep

I am using boneless, skinless chicken thighs for this recipe, but you can use breasts if you prefer. Otherwise, we have cauliflower, a potato, a jalapeño, frozen peas, and onion. We have minced or pressed garlic and grated fresh ginger. The spices are super simple: we have curry powder and garam masala, along with Kosher salt and Pepper.

Building the One Pot Chicken Curry

To start, we will bloom the curry and the garam masala in melted butter, to bring out more of their flavor. In a Dutch oven over medium heat, melt 3 tablespoons of unsalted butter. Add the garam masala and curry, stir to combine and let the spices cook until they are fragrant, about 15 seconds.

Then add the diced onion, diced jalapeño, 2 teaspoons of Kosher salt, and a few cranks of fresh black pepper. Stir to combine and cook until the onions have softened and become translucent, about 6-7 minutes. Then stir in the garlic and the ginger, cook for about 30 more seconds.

Now add the whole chicken thighs to the pot. Increase the heat to medium-high. Pour in 1.5 cups of chicken stock or broth. Bring this up to boil then cover and reduce heat to low to simmer for about 20 minutes, until the internal temperature of the chicken reaches 165 degrees. Then transfer the chicken to a plate or sheet tray to cool slightly.

While the chicken is cooling slightly, add the potatoes and 1 teaspoon Kosher salt to the pot and simmer, covered for about 8-10 minutes, just until the potatoes are fork tender.

While the potatoes are cooking, shred or slice the cooked chicken thighs into largish pieces and set aside. When the potatoes are fork tender, add the cauliflower florets and another teaspoon of Kosher salt. Cover and continue cooking for about 15 more minutes, until the cauliflower is tender and the potatoes are fully cooked. Then stir in the peas.

Add the cut or shredded chicken thighs to the pot and stir everything together. Let it simmer, uncovered, for another several minutes to heat the chicken through and slightly reduce the curry sauce.

Add the chopped cilantro, give it another few stirs to mix in the cilantro and turn off the heat. Stir in the yogurt and mix well to fully incorporate the yogurt. Taste for seasoning and add more Kosher salt if needed.

One Pot Chicken Curry

Serve the curry over plain white rice and spoon the curry sauce over top.

If you want to go a little extra, dollop some yogurt on top, sprinkle on some more chopped cilantro and serve with chutney!

Thank you so much for joining me today for One Pot Chicken Curry! This is a wonderfully rich and flavorful chicken curry that will warm you up on a chilly winter day. Chicken and rice dishes are so comforting during the winter months and this curry version is a great addition to your recipe repertoire. For another chicken and rice dish, try my Chicken and Black Bean Stew. Take care and be well everyone! xo Kelly

Print Recipe

One Pot Chicken Curry

(1 votes, average: 5.00 out of 5)

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Dinner, Main Course – Indian

By Kelly Djalali – Serves: 2-4

Prep Time: 15 Minutes – Cooking Time: 45 Minutes – Total Time: ~1 Hour

Rich and hearty One Pot Chicken Curry is beautifully seasoned with curry and garam masala; with cauliflower, potatoes and peas.

Ingredients

• 3 tbsp. Unsalted Butter
• 2 tbsp. Curry Powder
• 1 tbsp. Garam Masala
• 1 Large Onion, chopped
• 1 Jalapeño, stemmed, seeded, and diced fine
• Kosher Salt and Pepper
• 3 Garlic Cloves, minced
• 1 tbsp. Minced or Grated Fresh Ginger
• 4 Boneless, Skinless Chicken Thighs
• 1.5 cups Chicken Broth
• 8 oz. Yukon Gold Potatoes, peeled and cut into 1/2-inch chunks
• 1 Head Small Cauliflower, cored and cut into 1-inch florets
• 1 cup Frozen Peas
• 1/4 cup Fresh Cilantro, chopped
• 3/4 cup Plain Whole-Milk Yogurt

Instructions

1

In a Dutch oven over medium heat, melt 3 tablespoons of unsalted butter. Add the garam masala and curry, stir to combine and let the spices cook until they are fragrant, about 15 seconds.

2

Add the diced onion, diced jalapeño, 2 teaspoons of Kosher salt, and a few cranks of fresh black pepper. Stir to combine and cook until the onions have softened and become translucent, about 6-7 minutes. Then stir in the garlic and the ginger, cook for about 30 more seconds.

3

Add the whole chicken thighs to the pot. Increase the heat to medium-high. Pour in 1.5 cups of chicken stock or broth. Bring this up to boil then cover and reduce heat to low to simmer for about 20 minutes, until the internal temperature of the chicken reaches 165 degrees. Then transfer the chicken to a plate or sheet tray to cool slightly.

4

While the chicken is cooling slightly, add the potatoes and 1 teaspoon Kosher salt to the pot and simmer, covered for about 8-10 minutes, just until the potatoes are fork tender.

5

While the potatoes are cooking, shred or slice the cooked chicken thighs into largish pieces and set aside. When the potatoes are fork tender, add the cauliflower florets and another teaspoon of Kosher salt. Cover and continue cooking for about 15 more minutes, until the cauliflower is tender and the potatoes are fully cooked. Then stir in the peas.

6

Add the cut or shredded chicken thighs to the pot and stir everything together. Let it simmer, uncovered, for another several minutes to heat the chicken through and slightly reduce the curry sauce.

7

Add the chopped cilantro, give it another few stirs to mix in the cilantro and turn off the heat. Stir in the yogurt and mix well to fully incorporate the yogurt. Taste for seasoning and add more Kosher salt if needed.

8

Serve the curry over plain white rice and spoon the curry sauce over top.